Ingredients

The following ingredients have 3 Servings
  • 600 g rhubarb (chopped into 2cm pieces (prepared weight))
  • 3 tbsp juice & zest of a large unwaxed lemon
  • 600 g granulated sugar
  • 1 vanilla pod, (split & seeds removed)

Instruction

  • Place the rhubarb in a glass bowl along with the vanilla seeds, vanilla pod, lemon zest, sugar and lemon juice, cover and leave overnight.
  • The next day place 2 saucers into the freezer.
  • Then place rhubarb mixture into a preserving pan or large heavy based pan.
  • Heat gently to dissolve all the sugar crystals, stirring with a wooden spoon (do not simmer).
  • Then bring the pan to a rolling boil (stirring with a wooden spoon continuously) and time for 7 minutes.
  • Put a few drops of jam on a chilled saucer and place in fridge for about 30 seconds.
  • Test for set by pushing your finger through the jam, if it’s ready it will wrinkle and be gel like.
  • If the jam is not ready keep boiling for another 2 minutes at a time and doing the plate test until it is.
  • Finally, remove the vanilla pod and use a jam funnel and or fruit ladle to fill your hot sterilised jars and seal with lids immediately.
  • Allow to cool before serving.
  • Store jars in a cool, dark place (can keep for years) and once open store in fridge and eat within 3 months.
  • This recipe makes about 740 ml of jam, ie just under 4 x 190 ml jars.